This delicious Caribbean-inspired Beef soup is made with ground beef creamy coconut milk, white sweet potatoes, fresh thyme and cilantro. It’s AIP and paleo and if you omit the dumplings it’s also Whole30 compliant.
- 2 TBSP extra virgin olive oil
- 3 large carrots, chopped into 1/2 inch chunks
- 1 cup celery, finely chopped
- 1 large yellow onion, finely diced
- 4 cloves garlic, sliced
- 1 lb ground beef
- 2 tsp fresh thyme
- 1 tsp dried oregano
- 1/2 cup cilantro, roughly chopped
- 1.5 tsp sea salt (plus more to taste)
- 1 cup white or Japanese sweet potato, cubed
- 3 cups beef or chicken broth
- 1 cup water
- 1 cup full fat, additive free coconut milk
Cassava flour dumplings (omit for Whole30)
- 1/2 cup cassava flour
- 2 TBSP coconut flour
- 1/2 tsp salt
- 1/4 – 1/2 cup water
- In a large stock pot, heat olive oil on medium heat.
- Add carrots, celery, onions and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
- Add ground beef and sea salt thyme, oregano, cilantro. Sauté for 3 -5 minutes allowing the meat to be well seasoned.
- Add sweet potatoes, broth, water and coconut milk. Taste for salt and adjust accordingly. Reduce heat, cover and simmer for 15- 20 minutes to allow sweet potato to soften.
- If using dumplings, combine cassava flour, coconut flour, salt and 1/4 cup water in a medium sized bowl and stir to combine into a dough, adding remaining 1/4 cup of water as necessary. Use your hands to bring dough together into a large ball. Pull off 1/2 inch pieces of the dough and roll it between the palms of your hands to form a tapered cylindrical shape.
- Add dumplings to the pot of soup and cook 4-5 minutes.
- Serve soup hot, garnished with additional cilantro.
- Category: Soups
Keywords: Caribbean, soup, beef and sweet potato soup, aip, paleo, Whole30, coconut milk